Description
Juicy spiced chicken served with a vibrant chickpea, herb and feta salad packed with fresh flavors and bright citrus.
Ingredients
Units
Scale
- 600 grams boneless skinless chicken thighs
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 400 grams cooked chickpeas, drained and rinsed
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 100 grams feta cheese, crumbled
- 2 tablespoons fresh lemon juice
Instructions
- Heat a large skillet over medium heat.
- In a bowl, mix 2 tablespoons olive oil, cumin, coriander, smoked paprika, garlic, salt, and black pepper. Coat the chicken thoroughly.
- Add remaining 1 tablespoon olive oil to the skillet.
- Place chicken in a single layer in the skillet.
- Cook 6 to 7 minutes per side until golden and internal temperature reaches 75 degrees Celsius. Rest 5 minutes, then slice.
- In a large bowl, combine chickpeas, parsley, mint, cucumber, cherry tomatoes, red onion, feta, and lemon juice. Toss gently.
- Top salad with sliced chicken and serve.
Notes
- Let chicken rest before slicing to keep it juicy.
- Taste and adjust lemon and salt before serving.
- Store leftovers in the refrigerator up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 110mg